Recipe Instructions:
Injera
Ingredients:
2 cups teff flour (about 240 grams)
2 cups all-purpose flour (about 240 grams)
3 cups water (about 720 grams)
1/4 teaspoon active dry yeast
1/4 teaspoon baking soda
Salt to taste
Instructions:
Mix Ingredients:
In a large bowl, combine teff flour, all-purpose flour, and active dry yeast.
Gradually add water, stirring continuously to form a smooth batter.
Ferment:
Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. The batter should become bubbly and have a slightly sour smell.
Cook Injera:
Heat a non-stick skillet or a traditional injera pan over medium heat.
Pour a ladleful of batter into the pan, swirling to coat the bottom evenly.
Cook until bubbles form on the surface and the edges lift from the pan, about 2-3 minutes.
Do not flip the injera. Remove from the pan and let it cool on a plate.
Repeat with the remaining batter.
Wat (Spicy Stew)
Ingredients:
1 lb (450 grams) beef or chicken, cut into bite-sized pieces
2 large onions, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons berbere spice mix (a blend of chili peppers, garlic, ginger, and other spices)
2 tablespoons tomato paste
1 cup chicken or beef broth (about 240 grams)
1 can (14 oz) diced tomatoes (about 400 grams)
1/4 cup vegetable oil (about 60 grams)
Salt to taste
Instructions:
Prepare the Base:
Heat vegetable oil in a large pot over medium heat.
Add onions and cook until softened and caramelized, about 10-15 minutes.
Add Spices:
Stir in garlic, ginger, and berbere spice mix. Cook for 1-2 minutes until fragrant.
Cook the Meat:
Add the meat pieces and cook until browned on all sides.
Add Liquids:
Stir in tomato paste and cook for another minute.
Add diced tomatoes and broth. Bring to a boil.
Simmer:
Reduce heat to low and simmer for 30-40 minutes, or until the meat is tender and the sauce is thickened.
Adjust seasoning with salt to taste.
Serve:
Serve hot over injera. Injera is traditionally used as a utensil to scoop up the stew.
